{HISTORY}

Long before there was Rachael Ray and her 30 minutes or less, there was Madeleine Kamman and her 1973 Dinner Against the Clock cookbook - an under-an-hour approach to quick cooking for busy people.

Paris-born Madeleine Kamman (1930-2018) was many things - a renowned chef, a television host, a cooking school founder, a teacher, a writer, and a restauranteur. She was also always an advocate for singing the praises of women in the kitchen. 

Whether they were professional chefs or home cooks, Madeleine fought to give women credit for their creative recipes, for their time spent preparing meals, for their contributions to the culinary industry, for their resourcefulness, and for their devotion to feeding their families day in and day out, meal by meal year after year.  Cooking was courageous work and oftentimes, in Madeleine's opinion it altogether too often went unappreciated.

In Dinner Against the Clock, Madeleine empathized with women whose time was stretched tight between careers and spouses, between a demanding home life and a fulfilling work life.  It was geared towards newlyweds just learning how to cook together, career couples wanting to unwind after long days at the office, and empty nesters newly reveling in the romantic idea of dinner for two instead of a family of six.

All the recipes included in this book serve two (with the exception of company dinners which serve six) and can be made in under an hour without skimping on food quality or presentation. You'll find no prepackaged, canned, or convenience foods here as Madeleine was determined to keep these recipes as nutritionally balanced and healthy as they are flavorful, satisfying and quick to prepare.

Combining her French culinary training with American sensibilities and preferences when it came to cooking and market shopping, Madeleine created a wonderful array of interesting European-inspired dinners with just a handful of ingredients. She also shares tips on how to outfit a small kitchen, time-saving techniques when it comes to meal prep, and menus for company dinners that won't overwhelm the hosts.

But what is especially great about this book is that Madeleine also includes a step-by-step preparation list - an order of tasks in which to compile each meal. This ensures that the wine is already chilling in the fridge, that the pasta is boiling while you are simultaneously washing the lettuce, and that the dessert gets popped into the oven just before you sit down to dinner.  Efficiency equals time saved!

{SPECIAL FEATURES}

- 1973 First Edition

- 326 pages including a detailed index

- Contains original dust jacket

- Interesting recipes include Lime-Marinated Chicken, Shrimp Creme-Moutarde, Lamb and Fennel Skillet, Pork and Prune Skewers, Veal Scaloppine Margherita, Broiled Steak with Blue Cheese and Caraway Butter, Eggs Napoli, Lemon Soup, Poularde Pochee Au Vinaigre, Blender Blueberry Mousse, Cranberry-Orange Clafouti, Tarte Aux Pommes Flambees, and Broiled Salmon Steaks Great Cyrus

{CONDITION}

In lovely vintage condition, this cookbook is very clean inside and out with no cooking spots, stains, or markings expext for two small spots on the foredge. The dust jacket has one small 1/2" inch tear on the top edge on the front, otherwise, the jacket is in great shape. The spine is tight and all pages are intact.

{SIZE}

Measures 8.75" inches (length) x 6.75" inches (width ) x 1.25" inches (thickness) and weighs 1.10 lbs